Canned Tomato

This tomato-based chowder tastes a bit like Creole jambalaya. Because the broth can be prepared one day ahead, the recipe is especially convenient for dinner parties.

Serve over couscous, if desired.

To pit an olive quickly, use the side of a large knife to crush the fruit, then pop out the pit. Serve with: Linguine tossed with olive oil and parsley and twirled into nests, roasted artichokes, and a crusty baguette.

Great over rice or toasted French bread.

Veggie crumbles, a savory blend of vegetable and grain proteins, lend this chili a hearty, ground beef flavor. Look for it in the frozen foods section of the supermarket. To go with the chili, warm some of the new flavored tortillas, and add a composed salad of jicama and red onion with poppy seed ranch dressing. Then splurge with banana splits.

The title refers to the black and green olives featured in this piquant dish.

Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on the bone.

This recipe can be prepared in 45 minutes or less. This delicious pasta uses store-bought pesto.

(CROSTINI DI PANE INTEGRALE CON MELANZANE E OLIVE) A simple hors d'oeuvre with rich flavor and very little fat. Note that the onion is sautéed in broth instead of oil or butter; this is a good way to cut fat and calories considerably.

Puréed ancho chilies lend a rich, sweet, and only mildly hot flavor to this chili. To make a hotter dish, do not remove the veins or seeds from the chilies. If anchos or similar dried chilies are not readily available, substitute one roasted and peeled red bell pepper and 1/4 teaspoon dried hot red pepper flakes when puréeing.

Can be prepared in 45 minutes or less.